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Rennet
Rennet is a complex of enzymes produced in the stomachs of ruminant mammals. Rennet is used in the production of most cheeses. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. This helps young mammals digest their mothers' milk. Rennet can also be used to separate milk into solid curds for cheese making and liquid whey. In addition to chymosin, rennet contains other important enzymes such as pepsin and a lipase. The mammal must be killed to obtain its rennet. Non-animal alternatives for rennet are suitable for consumption by vegetarians.
==Production of natural calf rennet==
Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of harvested young, unweaned calves. These stomachs are a byproduct of veal production. If rennet is extracted from older calves (grass-fed or grain-fed), the rennet contains less or no chymosin, but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own species, milk-specific rennets are available, such as kid goat rennet for goat's milk and lamb rennet for sheep's milk.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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